Beef Wellington Recipe

• 2 tbsp. butter
• 8 ounce. fresh mushrooms
• 1 tbsp. chopped shallot or possibly green onions
• 1/2 teaspoon minced fresh parsley
• 8 ounce. coarsely grated Gruyere cheese
• 8 ounce. julienned rare roast beef
• 2 tbsp. prepared horseradish
• 6 (6 x 6) sq. puff pastry dough
• 1 egg, beaten with 1 teaspoon water

1. Heat butter in large skillet over medium high heat.
2. Add in mushrooms, shallots, and parsley.
3. Saute/fry 3-4 min.
4. Remove from heat and let cold.
5. Drain well.
6. Preheat oven to 425 degrees.
7. Lightly grease rimmed large baking sheet.
8. Toss cheese, beef, horseradish, and mushroom mix in large bowl to blend.
9. Divide mix into 6 portions.
10. Place 1 puff pastry square on work surface.
11. Spoon 1 portion of filling mix into center of pastry.
12. Fold up corners on pastry, pinching to seal (don't compress filling).
13. Transfer to prepared baking sheet seam side down.
14. Repeat with remaining portions.
15. Brush pastry with beaten egg mix.
16. Bake till puffed and golden brown, about 25-30 min.
17. Meanwhile, prepare sauce: Combine lowfat sour cream, horseradish, and garlic; blend well.
18. Serve with Beef Wellington.
19. (Kraft prepared horseradish sauce is just as good.)

butter, fresh mushrooms, shallot, parsley, gruyere cheese, beef, horseradish, pastry dough, egg

Taken from cookeatshare.com/recipes/beef-wellington-23624 (may not work)